Abstract
Heterocyclic compounds have been identified as important volatile components of many foods. The odor strength and complexity of these compounds makes them desirable as flavoring ingredients. Heterocyclic compounds are primarily formed through nonenzymatic browning reactions. Recent studies of deep-fat fried food flavors led to the identification of pyrazines, pyridines, thiazole, oxazoles and cyclic polysulfides which had long-chain alkyl substitutions on the heterocyclic ring. The involvement of lipid or lipid decomposition products in the formation of these compounds could account for the long-chain alkyl substitutions.
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